This is the only recipe for the Perfect Homemade Hamburger Buns you will ever need! Soft, chewy, and perfect for holding lots of toppings!😎 It won’t break under a hefty, loaded burger like the dry, store-bought buns do!🤔 You can't go wrong with this recipe; give it a try!😉
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What are Hamburger Buns?
Hamburger buns are a type of bread that is specifically used for hamburgers. They are usually soft, round, and about 4-5 inches in diameter. They are commonly made with flour, water, yeast, salt, and sometimes sugar and butter. Hamburger buns can be pre-packaged at grocery stores, but they can also be made from scratch at home, as in the recipe provided. The buns are sliced horizontally to hold the hamburger patty with various toppings, such as lettuce, tomato, onion, cheese, ketchup, and mustard.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the hamburger buns:
- All-purpose flour: a versatile wheat flour that is commonly used in baking.
- Lukewarm water: slightly warm water, between 120F to 130F, to activate the yeast.
- Butter: adds flavor and moisture to the dough.
- Egg: adds richness and helps to bind the dough.
- Granulated Sugar: adds sweetness and helps to feed the yeast.
- Kosher salt: a coarse-grained salt used for seasoning and enhancing the flavor of the dough.
- Instant yeast: It's a type of yeast that doesn't require activation and helps the dough rise quickly.
Topping:
- Melted butter: used for brushing the tops of the buns for a soft, buttery crust.
- Sesame seeds (optional): used for sprinkling on top of the buns for flavor and texture.
Tools you'll need
How to Make Hamburger Buns
Note: The full instructions are provided in the recipe card below.
Place all the dough ingredients in your electric stand mixer bowl fitted with the dough hook. Knead the dough until soft and smooth. Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 - 76 degrees F to let it rise for 30 minutes to 1 hour, or until it's nearly doubled in bulk. Gently deflate the dough and divide it into 8 equal-sized pieces (about 125 grams each). Then, flatten it into a round, working with one piece of dough at a time.
(You may want to flour your hands lightly.)
Take the edges of the dough, fold them into the center, and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand, rotate the ball of dough on your surface to create surface tension and seal the dough's edges completely. Place the buns on a parchment-lined baking sheet, spacing them several inches apart. Cover, and let proof at room temperature (about 73 - 76 degrees F) 0 until nice, puffy, and almost doubled in size. Brush the Hamburger buns with about half of the melted butter. If desired, sprinkle the tops with sesame seeds.
Bake the Hamburger buns in a preheated 375 °F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush them with melted butter. This will give the buns a satiny, buttery crust. Remove the Hamburger buns from the oven and place them on a wire rack for about five minutes before transferring them to a wire rack to cool completely. Enjoy!
Substitutions
- All-purpose flour: Bread flour can be used instead of all-purpose flour to create a slightly denser bun with a chewier texture.
- Butter: Margarine or vegetable shortening can be used instead of butter, but remember that this may affect the flavor and texture of the buns.
- Granulated sugar: Honey, maple syrup, or agave nectar can be used instead of granulated sugar to add sweetness to the buns.
- Sesame seeds: Poppy, sunflower, or flax seeds can be used instead of sesame seeds to add a crunchy texture to the buns.
- Remember that substituting ingredients may affect the taste and texture of the final product, so it's best to experiment and find what works best for your personal preferences.
Variations
- Whole wheat buns: Replace a portion of the all-purpose flour with whole wheat flour to make the buns healthier and more flavorful.
- Garlic buns: Add garlic powder or minced garlic to the dough to give the buns a savory and aromatic flavor.
- Cheese buns: Add grated cheese to the dough to make the buns cheesy and flavorful.
- Herb buns: Add chopped herbs such as rosemary, thyme, or parsley to the dough to give the buns a fresh and herbaceous flavor.
- Spicy buns: Add chopped jalapeño peppers or chili flakes to the dough to give the buns a spicy kick.
- Sweet buns: Add cinnamon and sugar to the dough to make the buns sweet and delicious, perfect for a breakfast sandwich or dessert burger.
How to Serve
Hamburger buns are typically served with a patty and toppings such as lettuce, tomato, onion, cheese, ketchup, mustard, and mayonnaise. To assemble a hamburger, slice the bun horizontally and place the cooked patty on the bottom half of the bun. Add any desired toppings and place the top half of the bun on top of the toppings. Hamburger buns can also be used for other sandwiches and burgers, such as chicken burgers, veggie burgers, or pulled pork sandwiches.
They can also be toasted and served with soup or salad. When serving homemade hamburger buns, it's best to enjoy them fresh and warm from the oven. If not consumed immediately, store the buns in an airtight container at room temperature for up to a day or in the freezer for up to a month. To reheat frozen buns, thaw them at room temperature and warm them in the oven or toaster.
How to Store & Re-Heat
To store Homemade hamburger buns, allow them to cool completely, then place them in an airtight container or plastic bag at room temperature. Stored this way, the buns will last 2-3 days.
To reheat:
- Oven: Preheat your oven to 350°F. Wrap the buns in foil and place them on a baking sheet. Bake for 10-15 minutes or until heated through.
- Toaster: Cut the buns in half and toast them in a toaster until they're lightly browned and heated through.
Make-Ahead
Hamburger buns can be made ahead of time and stored for later use. Once the buns are cooled completely, you can store them in an airtight container at room temperature for 2-3 days. If you're storing the buns in the refrigerator, they should be consumed within 2-3 days. To reheat the refrigerated buns, place them in the oven or toaster and heat them until they're warmed.
How to Freeze
Allow the buns to cool completely to room temperature. Wrap each bun tightly in plastic wrap or aluminum foil. You can also place them in a resealable plastic freezer bag, removing as much air as possible. Label the bag or foil with the date and contents, so you know what's inside and when it was frozen. Place the wrapped buns in the freezer and freeze for 2-3 months.
To thaw the frozen hamburger buns, remove them from the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator. Once thawed, reheat them in the oven or toaster until warmed. When reheating frozen hamburger buns, it's important to remember that the buns may be more delicate than fresh buns, so be gentle when handling them to avoid breaking or tearing.
Tips for Making The Best Hamburger Buns
- Use good ingredients: Opt for fresh and high-quality ingredients like flour, butter, and eggs. They contribute to the overall taste and texture of the buns.
- Properly activate the yeast: Ensure that the water you use to activate the yeast is lukewarm, around 120°F to 130°F (49°C to 54°C). If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly.
- Knead the dough well: Use an electric stand mixer fitted with a dough hook to knead the dough until it becomes soft and smooth. This helps develop the gluten, resulting in a better texture for the buns.
- Allow proper rising time: Give the dough enough time to rise until it's nearly doubled. This allows the yeast to work and helps the buns become light and fluffy.
- Shape the buns properly: When shaping the buns, seal the edges tightly to prevent them from unraveling during baking. This helps the buns maintain their shape and structure.
- Let the buns proof adequately: After shaping, allow them to proof until they are nice, puffy, and almost doubled in size. This step is essential for achieving a soft and airy texture.
- Brush with butter before and after baking: Brushing the buns with melted butter gives them a soft, buttery crust. Once baked, brush them again to keep the tops moist and add a layer of flavor.
- Add toppings for flavor and texture: Consider sprinkling sesame seeds or other toppings on the buns before baking. This adds visual appeal, flavor, and texture to the finished buns.
- Allow the buns to cool properly: After baking, let them cool on a wire rack for a few minutes before transferring them to cool completely. This helps them set and prevents them from becoming soggy.
FAQ
Can I make hamburger buns without a stand mixer?
You can mix and knead the dough by hand. It may take more effort, but the results will be just as delicious.
Can I make hamburger buns without yeast?
Yeast is an important ingredient in making hamburger buns as it helps the dough rise and become fluffy. However, you can make hamburger buns using baking powder or baking soda as a leavening agent instead of yeast.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour can be used in place of all-purpose flour. It has a higher protein content, which can give the buns a chewier texture.
Can I make the dough ahead of time and refrigerate it overnight?
You can make the dough ahead of time and store it in the refrigerator overnight. This will slow the rise and allow the dough to develop more flavor.
Can I use this recipe to make hot dog buns?
You can use this recipe to make hot dog buns. Simply shape the dough into long rolls instead of round balls and adjust the baking time accordingly.
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Recipe
Easy Hamburger Buns
Ingredients
- 1 cup lukewarm water (120F to 130F)
- 2 tablespoons unsalted butter , at room temperature
- 1 large egg , room temperature
- 3 ½ cups All-Purpose Flour , spooned and leveled
- ¼ cup granulated
- 1 ¼ teaspoons kosher salt
- 1 tablespoon instant yeast
Topping:
- 3 tablespoons unsalted melted butter
- Sesame seeds , optional
Instructions
- Place all the dough ingredients in your electric stand mixer bowl, fitted with the dough hook. knead the dough until soft and smooth.
- Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 - 76 degrees F to let it rise for 30 minutes to 1 hour, or until it's nearly doubled in bulk.
- Gently deflate the dough, and divide it into 8 equal-sized pieces (about 125 grams each). Then, working with one piece of dough at a time, flatten it into a round. (You may want to flour your hands if needed lightly.)
- Take the edges of the dough and fold them into the center and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand, rotate the ball of dough on your surface to create surface tension and seal the dough's edges completely.
- Place the buns on a parchment-lined baking sheet, spacing them several inches apart. Cover, and let proof at room temperature (about 73 - 76 degrees F) 0 until nice and puffy and almost doubled in size.
- Brush the Hamburger buns with about half of the melted butter. If desired, sprinkle the tops with sesame seeds. Bake the Hamburger buns in a preheated 375 °F oven for 15 to 18 minutes, until golden.
- Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
- Remove the Hamburger buns from the oven and place them on a wire rack to cool for about five minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Oven: Preheat your oven to 350°F. Wrap the buns in foil and place them on a baking sheet. Bake for 10-15 minutes or until heated through.
- Toaster: Cut the buns in half and toast them in a toaster until they're lightly browned and heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.